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Ice Cream Churro Sandwiches

Ice Cream Churro Sandwich

This recipe features a churro base designed for holding ice cream, plus guidance for transforming them into delicious sandwiches.
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Prep Time 30 minutes
Cook Time 5 minutes
2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American, Mexican, Spanish
Servings 6 Churro Sandwiches
Calories 200 kcal

Equipment

  • 1 Medium saucepan
  • 1 Whisk
  • 1 Wooden Spoon or Spatula
  • 1 Large pastry bag fitted with a large star tip
  • 1 Deep fryer or large pot
  • 1 Tongs or slotted spoon
  • 1 Paper towel-lined plate
  • 1 Serrated knife
  • 1 Baking sheet lined with parchment paper

Ingredients
  

  • 1 Cup Water
  • 1/4 Cup Unsalted butter, cut into pieces
  • 2 Tbsp Granulated sugar
  • 1/4 Tsp Salt
  • 1 1/4 Cup All-purpose flour
  • 2 Large Eggs
  • Vegetable or canola oil, for frying
  • 1 Pint Your favorite ice cream
  • Optional Toppings
  • Chocolate sauce
  • Caramel sauce
  • Chopped nuts
  • Sprinkles
  • Whipped cream

Instructions
 

  • Make the Churro Dough:
    In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly. Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball. Continue to cook over low heat for 1-2 minutes, stirring constantly, to slightly dry out the dough.
  • Incorporate Eggs:
    Remove pan from heat. Transfer dough to a large bowl. Beat in the eggs one at a time until fully incorporated.
  • Pipe and Fry Thick Churros:
    Transfer dough to the pastry bag. Pipe thicker churros (about 1.5-inch diameter) in 4-5 inch lengths. Fry in batches until deep golden brown, flipping once.
  • Cool and Slice:
    Allow the churros to cool completely. Carefully slice each churro lengthwise, keeping the bottom intact (like a hot dog bun).
  • Fill with Ice Cream:
    Let your ice cream soften slightly for easier scooping. Fill each churro "bun" with a generous scoop of ice cream.
  • Freeze:
    Place the filled churro sandwiches on the parchment-lined baking sheet. Freeze for at least 2 hours, or until the ice cream has thoroughly refrozen.
  • Add Toppings (Optional):
    If desired, drizzle with sauces, sprinkle with nuts, or add other toppings before serving.

Notes

Serving Suggestions: Enjoy as a delightful frozen treat! These are best served immediately after being taken out of the freezer.
Storage Guidance: Assembled sandwiches should be stored in an airtight container in the freezer for up to 5 days.
Recipe Notes:
  • Extra Eggs: The additional egg in this recipe helps create a sturdier base.
  • Drying the Dough: Cooking the dough for an extra minute or two on low heat helps create a slightly drier dough, which holds up well.
Keyword Churro, Churros recipe, Churros Sundae Base, Ice Cream Churro Sandwiche, Ice Cream Churro Sandwiche Recipe, Ice Cream Churro Sandwiches